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Quinoa Chili for the People

Quinoa Chili for the People by Joni Newman from Just the Food, shown on wooden table with avocados.




Courtesy of Joni Newman
Quinoa Chili
 2 tbsp neutral-flavored vegetable oil
 1 large yellow onion, chopped
 2 tbsp minced garlic
 3 cups pinto beans, plus 1 cup cooking liquid
 3 cups hominy, drained and rinsed
 2 tbsp chili powder
 1 tbsp chopped fresh epazote (about 3 leaves)
 1 tbsp dried oregano
 1 tbsp dried cumin
 1 fresh jalapeño, seeded and diced
 1 fresh Anaheim chile, seeded and diced
 1 fresh Pasilla pepper, seeded and diced
 1 ½ lbs chopped seasonal vegetables of your choosing
 6 cups water or vegetable broth
 1 cup quinoa
 1 cup masa harina
 salt to taste
Cilantro Lime Cashew Sauce (makes 2 cups)
 1 cup raw cashews, soaked, rinsed, and drained
 ½ cup neutral-flavored vegetable oil
 ¼ cup water
 ¼ cup lime juice
 1 tbsp minced garlic
 1 cup cilantro (about 1 bunch)
 salt to taste
 Optional garnish: chopped green onion, cilantro, sliced avocado, pepitas
Quinoa Chili
1

To make the quinoa chili: In a large pot with a lid, heat oil over medium-high heat. Add onion and sauté 5-7 minutes, or until translucent, fragrant, and beginning to brown. Add garlic and sauté additional 2-3 minutes.

2

Add in remaining ingredients except quinoa, masa harina, and salt. Stir to combine. Bring to a boil, reduce to a simmer, stir in quinoa, cover and simmer for 30 minutes, stirring occasionally.

3

After 30 minutes, quinoa should have "sprouted its tails." Stir in masa harina 1/4 cup at a time to thicken up to desired consistency. Add salt, to taste.

4

To serve, drizzle liberally with Cilantro Lime Cashew Sauce (see below) and garnish with green onion, cilantro, and pepitas.

Cilantro Lime Cashew Sauce
5

To make the Cilantro Lime Cashew Sauce: Add cashews, oil, water, lime juice and garlic to the blender and puree until very smooth.

6

Add in cilantro and pulse until blended but specks of cilantro still remain. Add salt, to taste. Store in an airtight container in the refrigerator until ready to use.